With Donostia Foods we hope to bring a sampling of the culinary culture of Donostia-San Sebastián to kitchens across the United States. A reminder of, or introduction to, the city's home cooking, txokos (gastronomy clubs), world-renowned pintxo bars and restaurants, and the tradition of good food, friends, and family.
Selected ingredients for authentic pintxos and tapas, including Spanish conservas like high-quality tinned seafood, olives, piquillo peppers, guindilla peppers, olive oil, and more, all delivered directly to your door.
Premium loins from Bonito tuna (Thunnus alalunga) line-caught in the waters of the Bay of Biscay and prepared in Basque Country. Described as “one of the great gastronomic pleasures of everyday life,” Bonito tuna is renowned for its delicate texture and flavor. For a simple pintxo flake apart the pieces with a fork and serve on crispy slices of toast with piquillo peppers, topped with a little of the olive oil from the jar (add chopped garlic, salt, and pepper to taste). Pairs well with a white wine, such as those from Rioja. Donostia Foods Bonito del Norte Tuna was featured on The Feed Podcast (2015 James Beard award-winner for best podcast) from Chef Rick Bayless and 13-time James Beard award winner food journalist Steve Dolinsky. As Rick says while sampling the tuna, "This stuff is super special...... View full product details
Gran reserva sherry vinegar, denomination of origin Vinagre de Jerez, is produced with the traditional solera system in the Jerez region of Spain, well-known for the highest quality vinegar. Aged a minimum of 10 years, the vinegar develops a rich mahogany color, a silky texture, and an ample, well-balanced flavor with afternotes of dried fruits and spices. A "pro chef secret ingredient that can be hard to find... 'It's one of those ingredients that takes no skill but takes your food up three notches,'" said chef Justin Large. Use it to make authentic gazpacho, or try it with one of the recipes below. You'll save more than 50% compared with similar quality vinegar available elsewhere. free shipping for orders over $50 The traditional solera process begins with sherry wine and consists of oak barrels stacked atop each other, the bottom row home... View full product details
Naturally fermented and cured Sevillian style, these manzanillas are the highest quality available of the most popular Spanish olives, handpicked in Andalusia and stuffed with piquillo peppers roasted over embers for a unique, piquant flavor. As mentioned in Bon Appétit Magazine; Donostia Foods manzanilla olives are a close second only to one tiny, difficult to locate, artisan olive shop in Paris. But, we send them straight to your door. Cuts down on jet lag. One customer succinctly states, "Greatest olives in the world to go with a great martini." free shipping for orders over $50 SATISFACTION GUARANTEE: If you're not satisfied with your order, simply send us an email within 30 days and we'll replace your order or issue a full refund. Ingredients: pitted green manzanilla olives, water, salt, roasted piquillo peppers, monosodium glutamate, citric acid, lactic acid, ascorbic acid. Net... View full product details
A traditional pepper of the Basque region, these guindilla peppers in wine vinegar are also referred to as piparras. Yellowish-green and narrow with an elongated shape, they’re mild, spicy-sweet peppers that add a subtle heat to numerous Spanish dishes. Spear on a toothpick with an olive and anchovy for the classic "Gilda" pintxo found in bars throughout San Sebastián, or add them to a Bloody Mary for a unique garnish. You'll save 60% compared to similar quality peppers available elsewhere as we import them ourselves. As one customer notes below, "I've traveled to Basque Country 10 times and finally I'm able to get the same flavors at home." The flavors of Basque Country, at a fair price, in the comfort of your own home. An enjoyable combination of facts. free shipping for orders over $50 SATISFACTION GUARANTEE: If you're... View full product details
Piment d'Espelette, known as Ezpeletako biperra in Basque, a dried red chili powder from the French Basque region. A protective designation of origin mandates the peppers only come from in and around the town of Espelette, in the province of Labourd, and are grown, harvested, and prepared according to strict guidelines. The peppers are harvested in late summer and early autumn, strung by hand to dry in the sun, and dried further in wood-burning ovens prior to being ground into powder. Complex, with a subtle spiciness, many chefs claim there is no substitute. Chef Gerald Hirigoyen, in his cookbook Pintxos: Small Plates in the Basque Tradition, calls for Piment d'Espelette in many of his recipes, including Basque Fries, Crispy Shrimp, and the Caramelized Onions with Idiazábal Cheese pintxo. The book is an invaluable resource if you're looking for recipes... View full product details
Premium Cantabrian anchovies from the waters of northern Spain, wild-caught via sustainable fishing techniques and delivered fresh to the factory, presalted, cured in a "salmuera" brine of water, fat, and salt, and ultimately hand filleted and packed in olive oil. Cantabrian anchovies are renowned for their quality, meaty fillets ranging from reddish brown to light caramel with flavor that is the ideal balance of oil, salt, and fish; nothing like the typical anchovies found in supermarkets. For a quick pintxo, skewer an anchovy, an olive, and a guindilla pepper on a toothpick to make the classic 'Gilda' found in bars throughout San Sebastián. Pairs well with a good red wine from Rioja. You'll spend 52% less than what you would elsewhere, even though these anchovies have the power to change minds; as one customer states, "Great product that I will buy again...... View full product details